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Varietal differences in puffing quality of ragi (Eleusine coracana).

Malleshi, N. G. and Desikachar, H. S. R. (1981) Varietal differences in puffing quality of ragi (Eleusine coracana). Journal of Food Science and Technology, India, 18 (1). 30-32, 7 ref..

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Abstract

14 var. of ragi were studied for their puffing quality. The puffing yield ranged from 67 to 97%, and bulk vol. from 3.9 to 7.7 ml/g. The effects of moisture content, conditioning time and puffing temp. were studied for fixing optimum conditions, which were 19% moisture content, 4 h conditioning and puffing in sand medium at 270 degree C. No consistent relationship was observed between grain amylose, protein content or bran thickness and puffing quality among the 14 var. Purna, Annapurna, Shakti, P.R.202, and Indaf-3 var. possess good puffing quality.

Item Type: Article
Uncontrolled Keywords: BREED-; ragi, var. & puffing quality of; PUFFING-; MILLETS-; var. & puffing quality of ragi
Subjects: 600 Technology > 08 Food technology > 04 Milling
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 11:27
Last Modified: 17 Mar 2010 11:27
URI: http://ir.cftri.com/id/eprint/6793

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